Ingredients:

  • 2 lbs root vegetable mix (carrots, parsnips, sweet potato), cubed
  • 1 large yellow onion, quartered
  • 1 head garlic, top sliced off
  • 3 tbsp olive oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/4 tsp red pepper flakes
  • 6 cups vegetable broth
  • 2 tbsp tomato paste
  • 1 cup full-fat coconut milk
  • 1 tbsp lemon juice
  • 2 cups fresh spinach, chopped

Instructions:

  1. Preheat oven to 425°F (218°C). On a large rimmed baking sheet, toss cubed root vegetables and quartered onion with olive oil, salt, and pepper. Place the garlic head cut-side down on the tray.
  2. Roast for 25–30 minutes until vegetables are tender and edges are mahogany-colored.
  3. While roasting, heat a Dutch oven or soup pot over medium heat. Stir in tomato paste, smoked paprika, ground cumin, cayenne pepper, and red pepper flakes. Toast for 2 minutes until fragrant and deep brick red.
  4. Squeeze the roasted garlic cloves out of their skins into the pot. Add the roasted vegetables and pour in the vegetable broth.
  5. Bring to a simmer for 10 minutes. Use an immersion blender to blend until velvety, leaving some chunky pieces for texture.
  6. Stir in the coconut milk and chopped spinach. Heat until greens are wilted, then finish by stirring in lemon juice.